Pumpkin Brioche Pomegranate Buns
I bought some pears a couple of days ago to make what looks like a great glazed pear and pomegranate tart tatin, by Zoe (one half of the original 'Artisan Bread in 5 Minutes a Day' people). But my wife ate 5 of the 6 pears that I bought. I guess I wasn't quick enough using them.
And I had to use up the brioche, because it is starting to get old --although there is still a bit more to play with, in the fridge. Oh, and I had those pomegranate seeds that I got ready for the recipe (even though I no longer had the pears). So I made these, while the oven was preheating for some other breads I was baking today.
Baked at 450 degrees F, for about 25 minutes.
They taste okay, but they could have been baked a bit longer.
Notes to Myself
- Bake everything at least 10 minutes longer than recipes call for: your oven just doesn't perform the way it should
- Try baking the pomegranate seeds inside the brioche dough, so they don't dry out.